Classic Beef Bolognese
Classic Beef Bolognese is a rich, hearty Italian sauce featuring ground beef, onions, carrots, celery, garlic, tomatoes, and a touch of wine, slowly simmered for deep flavor. This comforting dish is perfect for serving over pasta, offering a savory, aromatic meal that’s beloved for its satisfying, robust taste.
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely diced
- 2 medium carrots finely diced
- 2 celery stalks finely diced
- 4 garlic cloves minced
- 2 pounds 900g ground beef (preferably 80/20 lean-to-fat ratio)
- 1 cup dry red wine such as Chianti or Sangiovese
- 2 tablespoons tomato paste
- 1 can 28 oz crushed tomatoes
- 2 cups beef stock
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 cup whole milk
- Salt and freshly ground black pepper to taste
- Pinch of nutmeg optional but traditional
- Parmesan cheese freshly grated, for serving
- Fresh basil leaves for garnish
- 1 pound pasta traditionally tagliatelle or pappardelle
Instructions
- Prepare your soffritto base by heating olive oil in a large Dutch oven over medium heat. Add onions, carrots, and celery, cooking until soft and translucent but not browned, about 8-10 minutes. This foundation builds the flavor profile of your sauce.
- Add the garlic and cook for another minute until fragrant, being careful not to burn it as this will create bitterness.
- Incorporate the ground beef, breaking it up with a wooden spoon. Cook until no longer pink, about 8 minutes. The meat should be browned but not crispy.
- Pour in the red wine and simmer until it reduces by half, about 5 minutes. This deglazes the pan and adds wonderful depth of flavor.
- Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly which intensifies the umami flavor.
- Add crushed tomatoes, beef stock, bay leaves, oregano, and thyme. Bring to a boil, then reduce heat to maintain a gentle simmer.
- Cover partially and simmer for 1.5 hours, stirring occasionally to prevent sticking. The sauce should reduce and thicken during this time.
- Pour in the milk and stir well. This traditional step adds richness and helps tenderize the meat proteins. Continue simmering uncovered for another 30-45 minutes until the sauce reaches your desired consistency.
- Season with salt, pepper, and a pinch of nutmeg if using. Taste and adjust seasonings as needed.
- Cook your pasta in generously salted water until al dente. Reserve ½ cup of pasta water before draining.
- Combine the pasta with a portion of sauce, adding a splash of pasta water as needed to help the sauce coat the pasta evenly.
- Serve immediately topped with freshly grated Parmesan and torn basil leaves.
Notes
- For best results, make this sauce a day ahead. Like most slow-cooked dishes, the flavors improve overnight.
- The sauce freezes beautifully for up to 3 months. Portion into containers for easy weeknight meals.
- Authentic bolognese is more meat-forward than tomato-heavy – this isn’t meant to be a bright red sauce.
- The milk might seem strange, but it’s traditional and helps balance acidity while adding richness.
- A food processor can speed up vegetable chopping, but don’t puree them – texture is important.
- For extra depth, add a parmesan rind while simmering (remove before serving).